Hearty Instant Pot Turkey Soup
If you’re looking for a comforting and hearty way to use Thanksgiving leftovers, this instant pot turkey soup is it. Not only is it full of flavor, but it is super easy to make. If you have never made a homemade turkey soup from scratch, you will be surprised at how delicious it will turn out.
Making soup in the Instant Pot is very convenient. This easy turkey soup recipe is simple enough for beginners and will delight the whole family.
Can you use any kind of turkey leftovers?
Yes! You can use turkey breast, dark meat or any leftover Thanksgiving turkey. I like to cube it, but you could also try shredded turkey. It is a very easy recipe!
May I substitute ditalini pasta for rice?
You can use any small pasta, noodles or even use white rice.
Does this recipe use eggs?
No, it does not use egg yolks or whites.
Where can I buy an Instant Pot?
These days almost all stores sell them or you can use my Amazon affiliates link, which helps support my blog at no extra cost to you.
What can I serve with this homemade turkey soup recipe?
This comforting soup goes great with cornbread, breadsticks or dinner rolls. You can also serve it with a mixed green salad. It’s a great way to have a healthy meal the next day after eating so much at Thanksgiving.
If you have any leftover turkey meat from your Thanksgiving dinner, I highly recommend making this hearty soup in your high pressure cooker. It is one of my favorite instant pot soup recipes, especially this time of year.
Easy Instant Pot Turkey Soup Recipe
Prep: 20 minutes
Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium onion, diced
- 1 medium parsnip, peeled and cut into 1-inch pieces
- 6 cups turkey or chicken broth
- 3 cups cooked turkey, cubed
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup ditalini pasta or other small pasta
Instructions
- Set the electric pressure cooker using the “saute” function until “hot.” Add the olive oil, carrots, celery, and onion. Cook, stirring often, for 3 to 5 minutes or until the vegetables begin to soften.
- Cancel the saute mode and stir in the rest of the ingredients EXCEPT the pasta.
- Cover the electric pressure cooker and turn the valve to sealing. Program the electric pressure cooker to “manual” or “pressure cook” for 5 minutes.
- Meanwhile, cook the pasta according to the package directions and drain well.
- When the cooking cycle is completed, perform a quick release of the pressure.
- Stir the pasta into the soup and serve.
Make sure to store any leftover soup in the fridge in an airtight container 3-4 days. You can also freeze for up to three months.
Let me know if you make it and if you think it is the perfect leftover turkey soup recipe!
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